Fish curry in banana leaf

I love food cooked in banana leaves, whether they are steamed, grilled, baked, or broiled. Something about opening this package on the table, releasing the steam and aromas of the dish and seeing it is very satisfying. In addition, I can taste the subtle flavour that the banana leaves impart to the food.

Banana leaves are found throughout Asia, from India to Myanmar, Vietnam, and China, as well as in Hispanic (including Mexican and Puerto Rican) and Caribbean cuisines. This method provides a semi-sealed environment for the food to cook, adding natural moisture to the food.

I have started going to this massive volume on Thai cooking more frequently. It is packed full of recipes from the land and culture that prides itself on its cuisine. This book definitely steps out of the ordinary, a must for any cook who wants everything Thai in their kitchen and on their table. Occasionally, in this book, I come across a recipe where an ingredient is hard to find, but with over 500 recipes, there is much more to cook.

For more wonderful recipes from this cookbook, click here.

Ingredients:

1 tablespoon fish sauce

1/2 cup shallots

3 tablespoons toasted rice flour. Toast 4 tablespoons of rice till golden and grind to a fine powder.

2 tablespoons chilli powder, or to taste

1/2-1 kaffir lime leaf, depending on size

1 cup cilantro, leaves and stems

Salt to taste

1-1 1/2 lb fish fillets with or without skin, red snapper, tilapia, or salmon, cut into 1/4 lb pieces

1 bunch scallions with greens, cut into 2-inch segments

Kaffir lime leaves

Toothpicks

Banana leaves

Blanch the banana leaves in boiling water till supple. Or put them in some water and microwave until hot, and then allow them to soak. Set aside.

Add all the first set of ingredients to a small blender and puree with a touch of water till a smooth paste is formed.

Lay a banana leaf on a cutting board. Lay a piece of the fish in the center of the leaf. Spoon about 1/6th of the curry paste onto the fish and mix so the fish is coated on both sides with the curry. Layer the top of the fish with kaffir lime leaves. Add about four segments of the scallions to the sides of the fish.

Wrap the fish tightly in the banana leaf, pinning the flaps with toothpicks to secure it. Try to get the package as tight as you can, but don't stress out; it will all be fine. If the leaf tears, as it often does, use a new leaf or a double layer. Similarly, finish the other five packages.

To Grill:

Heat up the grill, gas or coal, and grill the packages for about 6-8 minutes per side. Do not overcook, as this will dry out the fish.

To broil:

Broil in the oven for about 6-8 minutes per side, turning once. Do not overcook, as this will dry out the fish.

Serve with Jasmine rice and the vegetable sides listed above or of your choice.